Wednesday, March 1, 2017

Maple Balsamic Pork Tenderloin

Pork tenderloin is always a welcomed site on my kitchen table by my family.  I have made several different recipes over the years and this one sounded intriguing to me. Overall everyone was pleased with how it turned out and I would make it again. This recipe is adapted from The Healthy Foodie.

3 tbsp olive oil
2 pork tenderloins
2 shallots (minced)
2 garlic cloves (minced)
1 tbsp fresh thyme (chopped)
1/2 cup maple syrup
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tsp salt
1/2 tsp pepper

In a bowl whisk together the shallots, garlic cloves, thyme, maple syrup, balsamic vinegar, dijon mustard, salt and pepper.  Place the pork tenderloins in a large zip lock back and pour the marinade over them. Let marinate for 6 hours. Heat oven to 375. Heat the oil in a large skillet. Place the pork tenderloin in the oil and let sear for 2 minutes on each side. Transfer to a baking dish and brush with the left over marinade. Cover with foil and bake in the oven for 20 minutes. Remove from oven then remove the foil, pour the remaining marinade over the pork then place back in the oven for 10-15 minutes. Remove and let sit for 5 minutes before slicing. Drizzle the sauce over the pork and serve.

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